Archie's Chocolate Orange Drizzle Cake
Almost every sunday with Archie, some time is spent in the kitchen baking.
This has always been ‘our thing’. It’s precious time spent ‘just the two of us’ chatting away and learning new recipes together. Archie heads back to Edinburgh after lunch on a sunday so he loves taking home a few slices of his masterpieces to share with his mummy.
We’re working through some of the classics like, Lemon Drizzle, Chocolate Fudge, Sticky Toffee…but our cakes are often a bit of an experiment. Archie will have an idea of what he’d like, and I do my best to create it. This week he wanted a “chocolate and orange cake that looked like a giant doughnut”, so thats what he got!!
Admittedly, sometimes our ‘experiments’ are a little hit and miss, but I have to say…this time it was delicious!! SO delicious, in fact, he wanted to take several slices around to the neighbours for them to try it too.
So, before I forget the very simple recipe, I thought I’d share it on here.
Chocolate Orange Drizzle Cake
This recipe makes a big Bundt Cake, enough for 10 greedy people.
Its a gooey, sticky cake so best eaten with a fork.
We had it with a cup of tea, but it would be lovely with some boozy cream or chocolate ice-cream for a pudding.
You will need:
Bundt Cake Tin (find one HERE)
4 Oranges
5 Medium Eggs (we used Burford Browns which I think could be why it was sooo rich. They really are the lushest eggs!! Find them HERE)
300g Self Raising Flour – sieved
300g Caster Sugar
300g Unsalted Butter – room temperature
150g Chocolate chips/chunks
200g Icing Sugar (approx)
70g dark chocolate
Method:
Pre-heat the oven to 180 degrees
Add flour, sugar, butter and eggs to a bowl and mix.
Grate the zest of all 4 oranges and add to the mix along with all the chocolate chips. Mix well – we use an electric whisk.
Grease your cake tin and pour in the mix.
Cook on middle shelf for around 40 mins.
While it’s cooking, half the remaining oranges and juice.
Add the sieved icing sugar to make your orange drizzle. You may need slightly more or less icing sugar depending on how juicy your oranges are. It needs to be a syrup consistency.
Once your cake is cooked, remove from the oven and leave in the tin to cool slightly. Poke, what will be, the base of the cake with a cocktail stick to make lots of little holes. Then pour over half of your orange drizzle. Give it 5 minutes to absorb into the cake and make it all rich and sticky.
Tip your cake onto a plate and pour over the remaining orange drizzle.
While your cake continues to cool and absorb all it’s orangey yumminess, melt your dark chocolate in a glass bowl over water or in the microwave. To finish, simply drizzle your melted chocolate over the cake!! YUM! YUM!
We hope you enjoy!
Archie & Lauren xxx
